Behind the Scenes: The Greek Tycoon’s Convenient
Bride

While I was on holiday in Aruba I was sitting on my balcony (children
blissfully asleep!) watching the sun set over the ocean in a rainbow
of orange and red, and suddenly I pictured a man on that beach… my
hero! He stood by the waves, hands thrust in his pockets, gazing
broodingly out over the ocean, and of course I then had to discover
just what drove—and haunted—him. That man turned out
to be Lukas, my hero who is torn between duty and desire, and his
heroine became Rhiannon, a woman who refuses to be obligated to
any man!

The Greek Tycoon’s Convenient Bride is set in Greece,
near and on the island of Amorgos, where I was fortunate enough
to spend several weeks one summer in college.

Here is a recipe for Greek salad that I love to make:

Greek Salad

3 tablespoons olive oil

1 ½ tablespoons lemon
juice

1 clove garlic crushed

½ tsp dried oregano

¼ teaspoon sea salt

¼ teaspoon pepper

3 tomatoes, cut into wedges

¼ red onion sliced into rings

cucumber sliced thickly

½ green pepper sliced

4 oz feta cheese—cut or crumbled into small squares

16 kalamata olives

Place the olive oil, lemon juice, garlic, salt, pepper and oregano
in a small jar with a screw-top lid and shake to combine. Place
the salad ingredients in a large bowl. Pour the dressing over the
salad and toss gently to combine just before serving. Garnish with
a little freshly ground black pepper.